Hypolipidemic effect of lactobacillus ferment as a functional food supplement
- Authors
- Choi, Y. M.; Bae, S. H.; Kang, D. H.; Suh, H. J.
- Issue Date
- Dec-2006
- Publisher
- WILEY
- Keywords
- lactobacillus; hypolipidemic effect; body fat; serum lipid
- Citation
- PHYTOTHERAPY RESEARCH, v.20, no.12, pp.1056 - 1060
- Indexed
- SCIE
SCOPUS
- Journal Title
- PHYTOTHERAPY RESEARCH
- Volume
- 20
- Number
- 12
- Start Page
- 1056
- End Page
- 1060
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/125919
- DOI
- 10.1002/ptr.1994
- ISSN
- 0951-418X
- Abstract
- The Lactobacillus ferment used in this study was composed of Lactobacillus fermented wheat, barley and kefir grains. Fermentation increased the CFU of lactic acid bacteria with a reduction in pH value and in the contents of dietary fiber and glucan. Male SD rats were fed a high fat diet with or without 10% Lactobacillus ferment for 4 weeks. In the Lactic-F group (group fed high-fat diet with Lactobacillus ferment) there was a significantly reduced increase of body weight compared with the HF-control (group fed high-fat diet without Lactobacillus ferment). The food efficiency ratio (FER) tended to be decreased in the Lactic-F group, but there was no significant difference between the Lactic-F and HF-control groups. The perirenal and the epididymal fat weights in the normal dietary group (control) and in the Lactic-F group were significantly lower than those of the HF-control. The serum HDL-cholesterol and the total cholesterol in the Lactic-F group were similar to the control group, and were significantly different from those of the HF-control. These results indicated that the Lactobacillus ferment is a functional material having antiobesity effects, with use as a supplement in functional, health-favoring food. Copyright (c) 2006 John Wiley & Sons, Ltd.
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